_________ meat is meat immediately after slaughter, without undergoing chilling or freezing.
5 % of the muscle tissue is
The color depends on the concentration of __________ in muscle fiber.
The meat of a juvenile sheep older than one year is
is fat deposited within the muscle tissue.
________ meats are cooked meat products and only requires to be reheated.
A meat from deer is commonly called
support metabolism, maintain healthy skin and muscle tone, enhance immune system function, promote cell growth
Marbling separates muscle fibers, making them easier to chew.
depends on how much marble contains in the meat.
_________ meat is meat that has been cooled to a temperature just above freezing (1-3°) within 24 hours after slaughter.
Beef will keep for a _____ in the freezer
Cattle are classified as bulles, calves, cows, and
The meat of an adult sheep is
tough and elastic, but cooking can soften and tenderize it
Beef is the meat of domesticated mature ________
helps carry oxygen to body tissues through blood, helps produce energy
Calves under the age of nine months. (8-16 weeks)
more delicate flavor
generally more tender
How many stages of doneness of meat are there?